1. Why do people eat at Restaurants?

2. Demographics

3. What about the people?

4. -don’t forget the ______________!
Planning a Menu
-don’t forget the ______________!

5. Type of Institution The menu must serve the needs of the customer.
The ranges of food, speed, and different levels of customer service must be considered.

6. Business Times Breakfast- Mainly stay the same within the country
Lunch- Must contain speed, simplicity, and variety
Dinner- More selection, more service, and higher prices

7. Types of Menus Static versus Cycle-
Static- Menu stays the same day to day while the guests rotate
Cycle- Menu rotates daily and eventually repeats itself

8. A la Carte and Table d Hote
A la Carte- each item on the menu is individually listed with its’ own price
Table d Hote- no choices in the menu. Each menu is listed as a group with one price.
banquets

9. Building the Menu Classical Menu Cold Entrée Cold hors d oeuvre Sorbet
Soup
Hot hors d oeuvre
Fish
Main Course
Hot Entree
Cold Entrée
Sorbet
Roast
Vegetable
Sweet
Dessert

10. Variety of Foods A few guidelines for Table d Hote Menus
1. Do not repeat flavors
2. Change textures
3. Serve foods with a variety of shapes

11. A La Carte Menu

12. Design
“Design should not dominate things. Not dominate people, it should help people…”

14. 1. The Upper Right-Hand Corner
That’s the prime spot where diners’ eyes automatically go first.
2. The Anchor
The main role of that $115 platter—the only three-digit thing on the menu—is to make everything else near it look like a relative bargain
3. Right Next Door
At a mere $70, the smaller seafood platter next to Le Balthazar seems like a deal, though there’s no sense of how much food you’re getting.
4. In The Vicinity
The restaurant’s high-profit dishes tend to cluster near the anchor. Here, it’s more seafood at prices that seem comparatively modest.
5. Columns Are Killers
It’s a big mistake to list prices in a straight column. “Customers will go down and choose from the cheapest items.
6. The Benefit Of Boxes
A box draws attention and, usually, orders
7. Menu Siberia
That’s where low-margin dishes that the regulars like end up. The examples here are the easy-to-miss (and relatively inexpensive) burgers.
8. Bracketing
A regular trick, it’s when the same dish comes in different sizes. Here, that’s done with steak tartare and ravioli—but because “you never know the portion size, you’re encouraged to trade up , Usually the smaller size is perfectly adequate.”

15. Guidelines for A la Carte Menus
1. Consider kitchen limitations
Equipment
Personnel
Availability of foods

16. Complete Utilization Plan menus that utilize scraps.
Plan production to avoid left-overs
Plan ahead for use of left-overs
Avoid minimum use perishable items

17. Menu Accuracy 1. Point of Origin 2. Grade or Quality 3. Cooking method
4. Fresh ?
5. Imported
6. Homemade
7. Size or portion